In more recent times, together with traditional olive cultivation systems, there has been the introduction of new techniques, which are the result of a rational organization, based on the positive effects of mechanization and irrigation adopted in agriculture and backed by scientific progress. In particular, new olive cultivation systems have concerned some varieties of olives, such as the "Nociara", the "Cima di Melfi", the "Leccino", the "Frantoio", the "Pesciolen"and a few others, which can be considered as defining features of the Mediterranean landscape. They use to bear big fruits and not to have very tall shrubs in order to favour the picking up of "drupes" ("fruits") directly on the plants when they are fully ripened. The oil is particularly appreciated because of its bromatologic and organoleptic properties.